Deeply Danish downtime: Frozen avocado cake 

This is akin to an ice cream cake and so refreshing. Adding sweetened condensed milk to the crust gives it a sugar-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it.

SERVES 12-14

softened butter for the tin

180g Digestive biscuits

2 x 400g tins of condensed milk

3 Hass avocados

450g cream cheese, at room temperature

pinch fine sea salt

2 unwaxed lemons

2 limes

1 Preheat the oven to 180C (160C Fan) gas 4. Lightly butter the inside of a 23cm round springform tin.

2 Make the crust: Crumble the biscuits into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add 75ml of the condensed milk and stir until very well combined. Press the crumb mixture firmly and evenly into the bottom of the tin. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the tin on a wire rack. (Tip: you can grind the crumbled biscuits and mix them with the sugar and condensed milk in a food processor if you prefer).

3 One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.

4 Add the chopped avocados, cream cheese, remaining condensed milk and salt to a food processor. Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about 75ml lemon and lime), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed. (Note: you can combine the filling in a blender instead but you may need to work in batches).

5 Spread the filling on the cooled crust and sprinkle with the grated lemon zest. Cover the tin and freeze until the filling is firm, at least 6 hours or preferably overnight.

6 Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.